Butternut Squash Apple Soup

The first 21 years of my life I thought Campbell’s was brilliant. Soup in a can was pretty awesome, but the soup to go? How convenient!

In my wise age of 22-years-old, I realized the convenience was plagued with chemicals and ingredients I couldn’t even pronounce. At 23, I decided to take on the world of homemade soup. Plus, cooking over a large pot on a drizzly Saturday morning couldn’t really get any better, right?

First, I roasted the butternut squash, which is cut in half, de-seeded, faced down on a cookie sheet, and standing in water. Roast at 450* until brownish and tender. I think this took 35 minutes or so.

While the squash is roasting, sauté chopped apple and onion in a large pot. I’m not sure I’ve ever used this pot before (remember I was a Campbell’s girl for 21 years!). It made me feel really Ina Garten-like.

While the apple and onion are getting friendly in the pot, check on the butternut.

It should be roasted and ready. If it’s not, shame on you. Plan accordingly.

I am without photos of preparing the butternut squash. Things to remember:

1. Let it cool ( I did not) 2. The skin should be easy to peel off (not if it’s hot)

I sliced my peeled squash and threw it in with the apples and onions. Then I added these guys.